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Jiggly Japanese Pancakes

Jiggly Japanese Pancakes

Delight in these Jiggly Japanese Pancakes, a fluffy and flavorful treat you can make at home.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 pancakes
Course: Dessert
Cuisine: Japanese
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 large eggs, separated
  • 1 tablespoon whole milk
  • 1/4 cup cake flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons sugar
  • 1/4 teaspoon lemon juice or cream of tartar
  • butter for greasing the pan
  • optional toppings: powdered sugar, maple syrup, berries, whipped cream

Equipment

  • non-stick skillet
  • Mixing bowls
  • Whisk

Method
 

  1. Whip egg whites with lemon juice or cream of tartar until foamy, then add sugar gradually and beat until stiff peaks form.
  2. In another bowl, whisk egg yolks, milk, vanilla, cake flour, and baking powder until smooth.
  3. Gently fold meringue into yolk mixture in three parts, keeping the batter airy.
  4. Grease a non-stick skillet with butter, heat on low, and scoop batter into tall rounds. Cover and cook for 4–5 minutes per side.
  5. Serve immediately with toppings of choice and enjoy the jiggly fun.

Nutrition

Serving: 1pancakeCalories: 210kcalCarbohydrates: 25gProtein: 6gFat: 9g

Notes

For best results, ensure ingredients are measured accurately and cooked slowly for fluffy pancakes.

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